Shelly's Recipe

Southwestern Egg Rolls

Category: Deep Fried

FOR THE EGG ROLLS
1 1/2 cups julienned cooked turkey
1 tsp. each ground cumin, chili powder, garlic powder, and onion powder
2 Tbsp. olive oil
4 cups fresh spinach (3 oz.)
1/4 cup frozen corn kernels, thawed
1/4 cup canned black beans (drained and rinsed)
1/4 cup sliced, roasted red sweet peppers
1/4 cup chopped scallions
2 tbsp seeded, minced jalapeno pepper
1/2 cup shredded Monterey jack cheese
Salt to taste
8 egg roll wrappers
1 egg beaten with 1 tbsp water

FOR THE CHIPOTLE CREAM DIP
1/2 cup sour cream
2 tbsp fresh lime juice
1 tbsp honey
1/2 tsp adobo sauce from canned chipotle chile peppers
Sour cream

Saute turkey, cumin, chili powder, garlic powder, and onion powder in oil in a large nonstick skillet over medium-high heat for 1 minute. Stir in spinach, corn, beans, sweet pepper, scallions, and jalapeno. Cook until spinach wilts, about 1 minute. Off heat, add cheese and salt.

To assemble, lay an egg roll wrapper on a work surface with a corner toward you; brush edges with egg wash. Place 1/4 cup filling on wrapper and fold bottom corner over filling, tucking tightly; fold in sides and roll to the end. Repeat with remaining wrappers and filling. Stir together all ingredients for the dip.

Heat 2 cups vegetable oil to 350–360 degrees in a large saute pan over medium-high heat. Fry egg rolls until crisp, about 5 minutes; drain them on paper towels. Serve egg rolls with dip.